Cheesy Tex-Mex Tofu Nachos
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Cheesy Tex-Mex Tofu Nachos

with Avocado-Tomato Pico and Chipotle Sauce

We've lasso-ed all the best tex-mex flavors and rounded them up for this veggie nacho recipe! Tofu crumbles are sautéed with a smoky sauce before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner!

Tags:
Veggie
Allergens:
Soy
Milk
Mustard
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

85 g

Tortilla Chips

1 unit(s)

Avocado

1 unit(s)

Red Onion

1 unit(s)

Tomato

7 g

Cilantro

½ cup

Cheddar Cheese, shredded

(Contains Milk)

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

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Nutrition Values

Calories900 kcal
Fat58 g
Saturated Fat17 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber13 g
Protein35 g
Cholesterol55 mg
Sodium1300 mg
Trans Fat1 g
Potassium1150 mg
Calcium1050 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Aluminum Foil

Instructions

1
  • Cut tomato into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Peel, pit, then cut avocado into 1/4-inch pieces.
  • Roughly chop cilantro.


2
  • Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Stir to mix.
  • Add half the onions. Stir to coat.
3
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • When hot, add 1 tbsp (2 tbsp) oil then tofu and remaining onions. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
  • Sprinkle over half the tex mex seasoning overtop. Season with salt and pepper. Stir to mix.
  • Remove pan from heat.
4
  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Tex mex seasoning. Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven until warmed through, 2-3 min.
  • While chips bake, add tomato avocado and half the cilantro to bowl with onions. Season with salt and pepper. Stir to mix.


5
  • Top with chips with tofu mixture.
  • Sprinkle monterey and cheddar cheese overtop.
  • Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
6
  • Dollop pico over top.
  • Drizzle with chipotle sauce.
  • Sprinkle remaining cilantro overtop.
  • Divide nachos between plates or serve directly on baking sheet.